This cranberry roulade is fabulous, festive and fun. The tartness of the cranberries complements the sweetness of the meringue, it’s quick to make and can be frozen.
Cranberry meringue roulade with Cointreau orange cream
Ingredients
- For the meringue:
- 5 egg whites
- 275g caster sugar
- 50g flaked almonds
- For the filling:
- 250g fresh cranberries
- 100g caster sugar
- grated zest and juice of half an orange
- 300ml double cream
- 3 tbsps Cointreau
Method
- Preheat the oven to 200C/Gas6. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment. Whisk the egg whites until very stiff, then gradually add the sugar. Spread the mixture into the prepared tin and sprinkle with the almonds.
- Bake in the oven for 10 mins then reduce the heat to 160C/Gas3 and continue to cook for a further 15 mins. Remove from the oven and turn almond side down on to a sheet of baking parchment. Allow to cool.
- To make the filling, place the cranberries in a saucepan with the sugar, orange juice and zest and simmer until softened and syrupy. Take off the heat and allow to cool. When ready to assemble, whisk the cream and the Cointreau until the mixture stands in soft peaks. Spread the cool cranberry mixture evenly over the roulade then spread the cream over. Roll up from the long end fairly tightly, don’t worry if it cracks a little. Place on a serving plate and chill before serving.
- To freeze, place the filled and rolled roulade on a suitable platter overnight. Then wrap in a double layer of foil. Allow to defrost slowly for several hours.
- Tip: Decorate with chocolate holly and crystallised cranberries. For the holly leaves - paint melted chocolate onto the back of clean holly or bay leaves, set in the fridge, repeat with another layer of chocolate, set, then peel off. For the crystallised cranberries, soak fresh uncooked cranberries in sugar syrup, roll in caster sugar and leave to dry for a few hours. (Courtesy of www.berryworld.co.uk)
